Wish you could make a delicious appetizer like Chef Roxanne? You can! We can all be Chefs At Home with her appetizer recipe for Beef Tenderloin Bruschetta, Heirloom Tomatoes With Basil Crostini, and Saint Andre With Sauteed Fruit Crostini from Nationally Syndicated Radio Show, Home Wizards!
Beef Tenderloin Bruschetta
Ingredients:
- #2 Beef tenderloin
- 1 tsp Extra Virgin Olive oil
- Pepper, to taste
- Salt, to taste
- 1 ea Baguette
- 1 tblsp Horseradish (or to taste)
- 1 tsp Garlic
- 1 pint Heavy Cream
- Pecorino, grated
- 1 oz Wild Arugula
- 2 each Lemon
- 1 oz Basil
- 1 oz Oregano
- 1 bunch Parsley
- 1 oz Thyme
Instructions:
- Season tenderloin with olive oil, salt and pepper. We cooked the beef for just 13-17 minutes in the GE Advantium speed cook oven. Let meat rest, and slice thin.
- Cut baguette on bias, drizzle with olive oil and sprinkle salt and pepper to taste. Bake in oven at 350 degrees for 7-10 minutes, or until golden.
- Whisk together garlic, horseradish, heavy cream, salt and pepper until stiff. Spread on top of toasted baguette slices.
- Mix together just of one lemon and zest, garlic, salt and pepper. This is the dressing to toss with chopped arugula. Place arugula on top of each crostini with horseradish. Then layer with sliced meat, grated pecorino cheese (made from sheep’s milk) and top with herb sauce.
- To make herb sauce, blend together basil, oregano, parsley, thyme and juice/zest of one lemon. You can easily puree this in a food processor. Season to taste with sale and pepper.
Heirloom Tomatoes with Basil Crostini
Ingredients:
- 4 oz good quality Extra Virgin Olive oil
- Salt, to taste
- Pepper, to taste
- 1 each Baguette
- 2 oz Basil
- 4 cloves minced Garlic (or to taste)
- 6 Heirloom Tomatoes, choose different colors
Instructions:
- Slice, season and toast crostini baguette as with previous recipe.
- Dice tomatoes, season with Extra Virgin Olive Oil, salt, pepper, garlic and basil.
- Garnish each crostini with tomato bruschetta and top with finely chopped basil.
Saint Andre Triple Creme with Sauteed Peach Crostini
Ingredients:
- 1 tsp Olive oil
- Salt, to taste
- 4 each Peaches
- 8 oz Saint Andre Triple Cream Cheese
- 2 sprigs Mint
- 1/2 tsp Butter
Instructions:
- Slice, season and toast crostini baguette as with previous recipe.
- Slice peaches (leaving skin on), saute in skillet with butter on stove top.
- Spread triple cream cheese on crostini and place sautéed peach and chiffonade of mint.
You can catch all the recipes for the entire challenge at www.facebook.com/geappliances as well as at www.facebook.com/homewizards. Enjoy!
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